Protein rich spinach pancakes

Jacqueline Alwill

Brown Paper Nutrition

Serves 4

Gluten and dairy free (optional) : Vegetarian

Prep time: 5 minutes

Cook time: 15-20 minutes

3 free range eggs

1 cup baby spinach

1/2 cup milk – plant based or dairy both work well

1 1/2 cups spelt or gluten free flour

1 tablespoons baking powder

2 teaspoons extra virgin olive oil or coconut oil

3-4 boiled eggs, to serve

1 avocado, mashed, to serve

Crack  eggs into high speed food processor or blender, followed by baby spinach, milk, flour and baking powder. Blitz until smooth, creamy and green! Heat a frypan on medium heat, add some olive or coconut oil to coat and drop 2 tablespoons of batter into pan to make pancakes. Cook 2 minutes each side, transfer to plate, cover and repeat with remaining mixture. Serve with boiled eggs, mashed avocado and some herbs, sea salt and black pepper for the adults if they wish.